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Its hard to believe that thissemester is actually drawing to a close. Time since the winter seems to have flown by, and here, all of a sudden, is April. Theres a lot on my plate between now and mid-May, including finals and end-of-semester projects, lots of weekly meal plans for clients, freelance work, and recipe development (!) for the new cookbook. So, between now and the summer, my everyday eats will have to be simple above else. These quick & easy red curry nice noodle bowls are a great place to start: an efficient, balanced bowl meal thats as flavorful as it is fast.
The process here couldnt be easier: boil water, let the rice noodles soak, and steam whatever veggies youve got. Chop up some tofu: it could be store-bought, seasoned tofu, like the smoked tofu from SoyBoy or the marinated, baked tofu varieties from Fresh Tofu Inc or Wildwood. I use these a lot when things are really busy, and I find them to be a time-saving, flavorful addition to my meals. Of course, you could also use plain cubed tofu in this recipe, if you dont need to dress tofu up to enjoy it, or you http://www.health.com/ could tryan easy homemade marinade. My lemon pepper tempeh cubes will also be great in the recipe if you have the time.
If tofus not your jam, try adding some edamame, mung beans, chickpeas, aduki beans, or another legume to the dish for some vegan protein. Whisk your sauce together, dress the noodles, pile the ingredients in a bowl, and youre good to go.
Quick & Easy Red Curry Rice Noodle Bowls
Recipe type:Main dish, entree
Cuisine:vegan, soy free optional, gluten free optional
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
5.0 from 2 reviews
. cup smooth peanut butter (or almond butter) cup hot water 2-3 tablespoons red curry paste (adjust to taste, depending on your tolerance for spice) 1 tablespoon tamari or soy sauce 1 small clove garlic, crushed (2 if you love garlic!) 2 teaspoons maple syrup or agave 3 tablespoons freshly squeezed lime juice (you can substitute lemon juice) 4 servings (per the package) rice noodles (about 6-8 ounces) 1 cup julienned bell pepper 2 cups broccoli florets 2 cups cauliflower florets 1 cup thinly sliced shiitake mushrooms 8 ounces thinly sliced smoked tofu (I like the SoyBoy brand) or marinated, baked tofu (such as Wildwood or Fresh Tofu Inc.), or 8 ounces lemon pepper tempeh cubes or tofu Optional: broccoli, clover, sunflower, cilantro, or mung bean sprouts, for topping Whisk together all dressing ingredients and set the dressing aside. Get your veggies and rice noodles ready. Steam or blanch the bell pepper, broccoli, cauliflower, and mushrooms. Bring a pot of water to boil. As soon as it’s boiling, remove it from heat and stir in the rice noodles. Allow rice noodles to sit for about 3 minutes. Drain the rice noodles and mix them with about cup of the curried peanut sauce, till they’re nicely coated. Divide the noodles into four bowls. Top each with a quarter of the vegetables and the tofu. Spoon an extra tablespoon or so of dressing (and some sprouts, if desired) on top of each bowl. Serve.
In place of the rice noodles, you can cook 4 servings of soba noodles, udon noodles, mung bean noodles, aduki bean noodles, black bean noodles, or another noodle of choice!
It would be a lie to say that this recipe isnt all just a tasty vehicle for sauce. And this curried peanut sauce is a new favoriteand possibly a new obsession. It is all things salty, sweet, spicy, and delicious, and after making the noodle bowls yesterday I just went ahead and made another batch.
Im hoping that this recipe will rescue you on a busy afternoon or evening soon. Its easy to cut the noodle or veggie portions in half or adjust them to serve one, if youre dining solo. But no matter what, I highly advise you to make all of the sauce. You wont be sorry!
On that note, friends, Im off. Ill see you this coming weekend for a new roundup of weekend reading links and recipes. Have a wonderful end of the week!
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